Minestrone estivo
Source of Recipe
The Italian Ingredients Cookbook
Recipe Introduction
Summer Minestrone
List of Ingredients
3 tbsp olive oil
1 large Vidalia onion, finely chopped
1 tbsp sun-dried tomato paste, *see Note
1 pound Italian plum tomatoes (ripe) peeled & finely chopped
8 ounces zucchini, trimmed & roughly chopped
8 ounces yellow squash (yellow) trimmed & roughly chopped
3 waxy new potatoes, diced
2 garlic cloves, crushed
5 cups chicken stock (about) water or vegetable broth
1/4 cup fresh basil, shredded
2/3 cup grated Parmesan cheese, use fresh
Sea Salt, to taste
Freshly ground black pepper, to taste
Recipe
Heat oil in a large saucepan, add onion & cook gently for about 5 minuets, stirring constantly until softened. Stir in the sun-dried tomato paste, chopped tomatoes, zucchini, squash, diced potatoes & garlic. Mix well & cook gently for 10 minutes, uncovered, shaking the pot frequently to prevent vegetables from sticking to the base. Pour in the stock. Bring to a boil, lower the heat, half cover the pan and simmer gently for 15 minutes or until vegetables are just tender. Add more stock if necessary. Remove the pan from the heat and stir in the basil & half of the cheese. Taste for seasoning. Serve hot, sprinkled with the remaining cheese. Serves 4.
Note:
I've found the sun-dried tomato paste at Alberston's and Big Lots, if unavailable just use regular canned tomato paste.
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